Peanut Butter Chocolate Espresso Swirl (Mini!) Bundt Cake
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Things I love: bundt cake. Things I cannot make: bundt cake.

I am very limited in my matchbox apartment in Greenwich Village. I have a glorified microwave for an oven that fits only one cookie sheet, a slightly-bigger-than-a-mini-fridge fridge, and about 2 square feet of counter space. So in other words, I don't have the available real estate to produce what I would otherwise in my mother's beautifully spacious chef's kitchen. But I make do.

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People are often shocked when I present a loaf of banana bread, intricate desserts, twisting loaves of bread, or full dinners that I've pulled from my fake oven. It does work, but takes at least 50% longer than a normal oven. (Said banana bread took two hours to bake, rather than the recipe-listed one hour.) And I've already mentioned how small it is, so a bundt pan doesn't fit. Like at all.

So I went out and bought a mini bundt pan to make all of my delicious cakes in. The first bake was this recipe that I adapted from my go-to, The Bake Feed. Peanut butter and chocolate are one of my favorite combinations. Throw espresso into the mix and I'm in heaven. I chose not to glaze the mini bundts because they (like my apartment) are so small, I didn't want it to overpower the peanut buttery-espresso goodness, but feel free to go crazy!

Peanut Butter Chocolate Espresso Swirl Mini Bundts

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  • 2 cups flour
  • 3 tsp baking powder
  • 2 tbsp kosher salt
  • 1 cup softened butter
  • 1 2/3 cups granulated sugar
  • 3 eggs
  • 1 tbsp vanilla
  • ¾ cup skim milk
  • ¼ cup cocoa powder
  • 2 tbsp espresso powder
  • ½ cup peanut butter

Preheat the oven to 350º and butter a bundt or mini bundt pans.

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In a medium bowl, combine all of the dry ingredients and set aside. Cream butter and sugar until well combined in a large bowl. Add the vanilla and the eggs, one at a time, beating until just combined. Alternately add the flour and the milk, beginning and ending with the flour. Divide the batter in half: cream the peanut butter into one, and the cocoa and espresso powders into the other.

Divide the batters into the pan, layering, patterning, whatever you want! Then swirl them together with a toothpick or skewer, and bake for 40 minutes in a large bundt, about 20 in small. Check the mini ones after about 15 minutes. Depending on the size of your mini bundt pan, the time could vary.

Top the large bundt with a chocolate espresso glaze (pour one cup of hot cream over one cup of dark chocolate chips to melt. Stir into 1 tablespoon of espresso powder and let cool slightly!), and mini with powdered sugar mixed with cocoa and espresso powders.

These are especially delicious dunked in coffee!!

My name is Alexandra Jade, but you can call me Alex, or Trin.  I am a Food Studies major at New York University, and a freelance photographer, journalist, and social media pro on the side.  I run the instagram account @twobrunchgirls.